2. Wash the fish, make minced fish, put it in a bowl, add salt, monosodium glutamate, egg white, onion and ginger juice, stir well, add diced fat and wet starch and mix well.
3. Put the wok on the fire, remove the lard from the fire when it is 20% to 30% hot, squeeze the prepared fish paste into a coin-sized fish cake, put it in the wok, fry on low heat until both sides are slightly yellow, pour it into a colander, and drain the oil.
4. Put the original pot on the fire, add chicken soup, salt and fish cake to boil, thicken with wet starch, pour chicken oil on the plate, and decorate the fish cake with crab roe.